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Pecan Chocolate Chip Cookie Brittle

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Pecan Chocolate Chip Cookie Brittle
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 24
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Chocolate chips, pecans and coconut come together in this delicious dessert that is a cross between brittle candy and a cookie.
Updated Dec 12, 2012

Ingredients

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, melted, cooled slightly
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 cup miniature semisweet chocolate chips
  • 1 cup broken pecans, toasted
  • 1/2 cup flaked coconut, toasted
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
  • 2
    In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
  • 3
    Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into pieces.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast nuts, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition

190 Calories, 12g Total Fat, 2g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
115mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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